BBQ Grill Chocolate Sugar Cookie
BBQ Grill cookies are a perfect Father's Day Cookie recipe. Chocolate Sugar cookie recipe topped with a chocolate grill and kabobs.
Servings: 16
Ingredients
- ½ Cup Butter Softened
- ¼ Cup Vegetable Oil
- 2 tablespoons Coconut Oil
- ½ Cup Granulated Sugar Plus 2 Tablespoons
- 2 Eggs Large
- 6 tablespoons Powdered Sugar
- 1 tablespoons Milk
- ¼ teaspoon Cream of Tartar
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- 4 ½ Cup All Purpose flour 540g
- 6 tablespoons Cocoa Powder Dutch Process or Black Cocoa
Frosting
- ½ Cup Butter Softened
- ½ Cup Coconut Oil
- 4 Cup Powdered Sugar 500g
- 1 teaspoon Almond Extract
- ¼ Cup Heavy Whipping Cream
- Orange Food Coloring
Chocolate Grill & Kabobs
- 1 Cup Semi Sweet Chocolate Chips
- Gummy Bears
Instructions
- In a large mixing bowl or a stand mixer cream together Butter and coconut oil scraping down sides of bowl as needed. Allow mixture to cream for 2 minutes.
- Gradually add vegetable oil and continue to cream for an additional 2 minutes.
- Add granulated sugar, egg and milk and cream for 1 more minute. This will help keep the sugar cookies light and airy
- In a separate bowl combine dry ingredients together of Powdered Sugar, All Purpose Flour, Baking Soda, Cream of Tartar and Cocoa Powder
- Add dry ingredients a little at a time making sure all the ingredients are mixed together before adding more. Make sure to scrape down sides of bowl.
- Use a medium cookie scoop and place cookies 2 inches apart on a well greased or lined with sheets with parchment paper.
- Stack a 2nd scoop on top of the first cookie scoop to make a giant larger cookie.
- Using the bottom of a glass. Dip in sugar and press down on cookie dough to form cracked edges.
- Bake in a preheated 350 degree oven. Bake for 7-9 minutes. Allow cookies to cool on pan before moving to cooling racks to cool completely.
Frosting
- Combine Butter and Coconut Oil in bowl and cream together. Scrape sides of bowl as needed to fully mix ingredients.
- Gradually add Powdered Sugar and mix until smooth. Mixture will be very thick
- Add Almond extract and combine. Then slowly add whipping cream a little at a time until desired consistency is reached. Mixture will be very stiff and a little sticky.
How to make BBQ Grill
- On a sheet of paper trace a circle (I used the bottom of a glass) and draw cross lines through the circle for the grill.
- Place a sheet of parchment paper on top.
- Heat Chocolate Chips in a microwave safe bowl for 30 seconds and stir. Heat for 15 seconds and stir until smooth.
- Place chocolate in a ZipLoc bag and cut a small snip in the corner of the bag. Using the chocolate trace over the grill pattern with chocolate. Making sure to seal off all edges.
- Place chocolate grill in refrigerator to chill and set until ready to use
- Use toothpicks to make kabobs with gummy bears
How to put BBQ Grill Cookies together
- Using a star tip, pipe frosting onto each cookie
- Place chilled grill on top of frosting and garnish with a gummy bear kabob.
Notes
Pro Tips
Room Temperature. Always use room temperature Ingredients. Allow Butter and Egg to sit on counter for 1 hour to soften. Do not over soften butter. It turns to mush and will not produce nice cookies. Baking Sheet. I love to use parchment paper on baking sheets. It's an easy clean up. A well greased cookie sheet will also work fine. Baking. Do not over bake. Of course that is a given. But what is the perfect timing to remove from oven? Cookies are done with cracked edges are set. On a chocolate cookie that can be difficult to determine, and you will not see any golden edges. Cookie Scoop. I use a medium cookie scoop size #24. this helps ensure each cookie is the same size and shape. Measuring Ingredients. I will always default to measuring dry ingredients when possible. My cookies always turn out perfectly when properly measured. Tried this recipe?Mention @bestcookierecipes or tag #bestcookierecipes!